Steak with Red Wine and Garlic

Step 1: Sprinkle the steaks with salt and pepper. Put the oil and 2 1/2 tablespoons of the butter in a 10 - 12 inch skillet and turn the heat to medium-high. When the butter melts, turn the heat to high and add steaks. Cook until almost done, 3 - 4 minutes per side for rare. Turn off the heat and transfer the steaks to a warm platter in a low oven.

Step 2: Pour the fat out of the pan and return to the stove, over medium heat. Add 2 tablespoon of the remaining butter to the pan; when it melts, add the garlic and turn the heat up a bit. When the garlic begins to turn golden, about 5 minutes, add 2 cups of the wine and turn the heat to high. Reduce by about two-thirds, until the mixture is thick and saucy; season with a little salt and plenty of pepper, then stir in the remaining 1/2 tablespoon butter. When it melts, add the parsley and the remaining 2 tablespoon wine.

Step 3: Add the steaks and any accumulated juices to the sauce, turn once or twice, and serve.